Vegan Thai Yellow Curry

This is one of our weeknight staples. It’s delicious, fragrant and packed with veggies. We love curries and this Vegan Thai Yellow Curry is no exception.

So, we’ve already established that we love cooking (and eating) curries. But what is it exactly that makes curries such a treat to eat? At least for us, it’s just such a comforting meal. Eating is a sensory pleasure, which includes more than use your tastebuds. We love the aromas of curries and for us, it’s also very appealing in a visual sense. And because we love curries so much, we have at the very least one curry dish every week. Honestly though, we really wouldn’t mind eating curry every day. Anyways, this Vegan Thai Yellow Curry recipe is a winner as it’s super easy to make, delicious and healthy, all at the same time. You won’t need any storebought currypaste and you also don’t have to make your own. Instead, this recipe features a simple mixture of ground spices. Isn’t that convenient?

Do you love curries as much as we do? Try our Cauliflower and Chickpea Curry with Rice, you won’t regret it!

• Baby corn – crunchy and slightly sweet, a great addition to this recipe.
• Lemongrass and Thai basil – two ingredients that are typical in Thai cuisine and are crucial for the flavours and fragrance of this recipe.
• Spices – this recipe features curry powder, turmeric and coriander.
• Lime – for some subtle acidity and extra freshness.
• Vegetables – you can switch up your vegetables (see Substitutions and Variations below), but we use carrot, baby corn and green beans.
• Coconut milk – is it even a curry without coconut milk? I guess you could make it work, but we love the stuff too much not to use it.

• Don’t burn the spices – this will undoubtedly ruin the flavour profile of your curry. Spices burn easily, the general rule of thumb is to cook them for no longer than 1 minute while stirring continuously.
• Peeling ginger – most people don’t like peeling ginger. The good news is, you don’t have to. You won’t really notice it if you haven’t peeled the ginger. However, peeling ginger isn’t that big of a deal. Just grab yourself a teaspoon and scrape the outside of the ginger and the skin will come off fast and easily.
• Use a wok – this recipe is ready in 30 minutes if you use a wok. By using a wok the vegetables cook faster. We love to use this wok from Le Creuset. You might think it’s not the cheapest, but it’s such high quality that it should last a lifetime. That’s a solid investment, if you’d ask us.
• How to bruise lemon grass – bruising the lemon grass helps massively to bring out the flavours. To bruise lemongrass, just grab a knife and with your hand on top of the flat side of the knife, exert pressure on top of the lemongrass over it’s entire length. You will hear it when it bruises. That’s all there is to it.

• Vegetables – you can use whatever vegetable you have on hand. Broccoli, carrot, sweet potato, zucchini, bell pepper, bamboo shoots, pumpkin and cabbage are all great options.
• Extra umami – you can add some extra umami to this curry by adding a tablespoon or two of soy sauce or some vegan fish sauce. Coconut amino’s and tamari sauce are good gluten-free options.
• Make it spicy – if you like it hot (like Nelly), add some of your favourite pepper.
• Serving – serve with rice or noodles. Or eat as is. It’s delicious either way!

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